My Grandma Walker, also known as Granny Goodwitch or Granny Runt was an upbeat little bundle of energy who everyone loved. She grew up poor and married Clarence Walker a poor sharecropper. They started married life with a dozen chickens and lease on a small farm. Her recipes reflect the kind of treats foods that people make with just the basics available on a small subsistence farm. Some recipes showed up on our homestead table, but others, like Milk Pie, are completely new to me.
The first recipe I tried from this collection is rice pudding which is something Mom used to make and I always enjoyed. Who doesn’t like something sweet with sugar-cinnamon, and raisins? It’s been ages since I had it, but I could remember the sweet cinnamon raisin flavors and the creamy texture. A great winter dessert that probably can be made from things you have in your pantry.
3 C cooked rice
1 pint whole milk
1 C cooked raisins if desired
1h C sugar
1 tsp salt, flavor with vanilla, nutmeg or cinnamon
Beat eggs, add sugar and milk, mix.
Stir in rice, raisins, and seasoning, bake until set at 350 in a 2-quart casserole dish.
I followed the recipe exactly except that I figured I didn’t need to cook the raisins; I just poured hot water on them so they’d soften and swell. As with many of Granny’s recipes, the instructions are vague and a little trial and error might be needed to get the texture and taste you like. When I made this I found the rice a little dry, but I think that was because I let the rice get a little too dry when I cooked it. The cinnamon makes a nice toasty color on the top and the eggs make a custardy texture. This is good hot or cold and even makes a tasty breakfast.
Next up, Milk Pie!